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rhubarb ice cream

Vegan Raspberry Rhubarb Ice Cream

  • Author: Natalie Way
  • Total Time: 35
  • Yield: 10 - 15 servings 1x
  • Diet: Vegan


This No Churn Rhubarb Ice Cream is the perfect springtime dessert. Filled with creamy coconut, fresh sweet raspberries, and tangy tart rhubarb. Simple to make and incredibly delicious!



Raspberry Rhubarb Compote

  • 2 cups Rhubarb diced
  • 2 cups fresh Raspberries
  • 3 tbsp. sugar

Ice Cream

  • 213 oz. cans full fat coconut milk ( refrigerated overnight or for at least 6 hours )
  • 17.4 oz. can sweetened condensed coconut milk
  • 1/3 cup Tofutti brand dairy free cream cheese
  • 2 tsp. vanilla extract
  • 1/2 cup + 2 tbsp. sugar


Raspberry Rhubarb Compote

  1. Add diced rhubarb, raspberries, and sugar to a medium saucepan over low heat.
  2. Simmer for 25 minutes stirring frequently until mixture makes a jam like consistency, then remove from heat and set aside.

Ice Cream

  1. Add canned coconut milk, canned sweetened condensed coconut milk, dairy free cream cheese, vanilla extract, and sugar to a blender.
  2. Blend for one minute until thoroughly combined.
  3. Pour half of ice cream into a large loaf pan then with a spoon add small dollops of raspberry rhubarb compote over the top. Swirl throughout with a knife. Then layer last half of ice cream mix over the top of the swirled compote and repeat process by adding more dollops of compote and swirling again with a knife.
  4. Cover ice cream with foil and freeze for 6 hours.
  5. Serve in a cone or in a bowl with some nuts!


You will have leftover raspberry rhubarb compote. Enjoy on a slice of toast, waffle, pancake, or use to make a mimosa like I did for Mother’s Day! 😉

  • Prep Time: 10
  • Cook Time: 25
  • Category: american
  • Method: blend
  • Cuisine: dessert

Keywords: Raspberry Rhubarb Vegan Ice Cream, Rhubarb Ice Cream